Almond Curry Brown Rice W Butternut Squash

• 1 c brown rice
• 1/2 a butternut squash roasted
• 1 c chick peas
• 1/4 of a package of tofu. pan fried
• 1/2 mango
• 1 1/2 tbsp almond butter
• 2 tbsp low fat milk or yogurt
• 1 tsp yellow curry powder
• Pam (or other canola spray)
• Optional are dried blueberries and flaked almonds

1. Prepare rice as per package. Roast squash on a Pam (Canola) sprayed cookie sheet at 375 for 15 - 20 minutes till cooked through and cool (so it firms up a bit).
2. Pan fry tofu in Pam to brown and crisp a bit.
3. Cut up mango.
4. Mix together Almond butter, milk/yogurt to a good consitency for covering and add curry powder to this.
5. Throw it all together and add optional ingredients as you wish or others too

brown rice, chick peas, pan fried, mango, almond butter, milk, curry powder, blueberries

Taken from www.epicurious.com/recipes/member/views/almond-curry-brown-rice-w-butternut-squash-1225168 (may not work)